Anda Kheema roll Double Egg Keema roll Mutton Kathi roll egg roll

Ingredients

• 500 g Mutton Mince
• 1 cup Curd (curd (yogurt))
• 1 tsp Ginger-Garlic Paste
• ½ tsp Degi Red Chilli Powder
• ¼ tsp Turmeric Powder
• ½ tsp Coriander Powder
• 2 tbsp Oil
• 1 heaped tbsp Ghee
• 1 tsp Cumin Seeds
• 1 Black Cardamom
• 1 fresh Green Chilli – chopped
• 1 inch Ginger – chopped
• 2 medium Onion – chopped
• Marinated Mutton Mince
• few Coriander Leaves – roughly torn
• few Mint Leaves – roughly torn
• ½ Lemon juice
• ½ cup Refined Flour Dough
• 1 ½ tbsp Ghee
• 1 Egg
• Salt to taste
• a pinch of Degi Red Chilli Powder
• 1 tsp Ghee
• Salted Onion – chopped
• 1 hard Boiled Egg – grated
• 1 tsp Mint Chutney
• Fresh Coriander Leaves
• Mint Chutney
• Tomato Wedges
• Lemon Wedges
• Fresh Coriander Leaves
• a pinch of Degi Red Chilli Powder

Steps

1. Mix all the ingredients for marination and keep aside for an hour
2. To cook the mince add spices to hot ghee, add chopped vegetables and sweat, add marinated mince and cook for 30 minutes, add herbs and cook for another 10
3. Make a paratha and put on top of a broken egg till it sticks and is cooked
4. Take off flame, put on a board, add chutney, mince and topp with chopped onion (optional) and grated egg
5. Serve with a salad of your choice